In this workshop, we'll explore seasonal fermentation experimentation using Korean fermentation techniques and flavors! We'll ferment water kimchi together, with a choose your own adventure option when it comes to the vegetables (all fresh specimens welcome!). Jess will also demo a bonus recipe: tossed mak kimchi prepared with gochugaru chili flakes and alliums. These are plant-based recipes with opportunities to add animal matter! Materials list will be provided upon sign-up. Make-along is optional.

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